Source: dLife

Thin slices of flank steak with a sweet citrus dressing over a fresh herb salad.

Servings

0.33 cup fresh lime juice
1.5 tbsp brown sugar
1 tbsp fresh ginger root , grated
1 tbsp fish sauce
1 tsp chili paste , or more to taste
1 cooking spray
1.5 lb flank steak , trimmed
1 tbsp black pepper
3 cup fresh watercress, chopped , trimmed
1 cup fresh red cabbage, chopped
8 oz fresh basil leaves , loosely packed
8 oz fresh mint , loosely packed
4 oz fresh cilantro , loosely packed
0.5 fresh carrots , julienne cut
2 tbsp dry roasted unsalted peanuts , finely chopped

1 Whisk together lime juice, brown sugar, ginger, fish sauce, and chile paste.
2 Heat a cooking spray coated frying pan over medium-high heat. Season both sides of steak with pepper. Cook steak 6 minutes per side or until preferred degree of doneness. Take steak out of pan and let rest on a cutting board, tented with foil for 5 minutes. Slice steak diagonally across grain into thin pieces. Put steak in a bowl and toss with half the dressing.
3 Combine watercress, cabbage, basil, mint, cilantro, and carrots. Toss with the rest of the dressing and top with steak and peanuts.